Pumpkin Spice Whipped Greek Yogurt

 

1 C. whole fat or 2% plain Greek yogurt (such as Fage)

1/4 C. heavy whipping cream (at least 36% milk fat)

2 T. maple syrup

1/2 tsp. vanilla extract

1/2 tsp. pumpkin spice

1/4 tsp. ground cinnamon

pinch of salt (optional)

1/3 C. canned pumpkin (unsweetened with pumpkin as the only ingredient)

 

Add ingredients: Add all ingredients except the canned pumpkin to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.  Whip yogurt: Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt. Slowly increase power to the highest speed. After about 2 minutes of whisking, pause mixing and use a spatula to give the yogurt a quick mix – push down the sides of the bowl and make sure the very bottom is mixed in. Continue mixing for another 2-3 minutes, or until soft peaks form when the whisk is removed. The peaks will not be super stiff, but will still stand up.  Add pumpkin: Add the canned pumpkin to the mixing bowl and fold in by hand until well mixed.  Serve & store: Place the mixture into individual portion containers or a large bowl with a lid. Enjoy now or place in the fridge for 3-4 hours – the whipped Greek yogurt will thicken as it chills. Top with whipped cream if you wish! Store in a sealed container in the fridge for up to 5 days.